Dumplings, dumplings. I love ’em. I love this kind:
Which believe it or not are REALLY easy to make. I promise. No fear. Try it out yourself by clicking here, and then come back and tell me I was right. (I love being right!)
I also love this kind of dumpling. Especially delicious!
So when I ran across this recipe for inside out dumplings, I was raring to go. The basic concept is that the filling that is usually INSIDE the dumpling cooks OUTSIDE the dumpling (you probably figured that out already), and the whole thing cooks together…the filling and the dumpling wrapper…all in one delicious mess of dumplingness. Thus saving you the time of sealing all the dumpling filling inside the wrappers…which again is not hard (promise!), but it does take a little extra time.
As an extra added bonus, you get to cook with baby bok choy. I was a little worried that it was going to be hard to find, but lo and behold, there it was right there in my regular supermarket.
So here we go. Heat up some oil in a skillet with some red pepper flakes to give it some zing. Toss in some garlic, some ginger and some chopped scallion…more zing! Now add ground pork, cook it through for a few minutes, and then in goes the chopped up baby bok choy…I also had some peas hanging around so I tossed them in too. Cover your skillet so the bok choy can steam up nice and tender. Now toss in some grated carrot and a little vinegar and salt.
Meanwhile, boil up a nice big pot of water, and add wonton wrappers (do this one at a time so they don’t stick to each other. You can usually find these in the veggie section of your supermarket in the refrigerated section. They are basically squares of fresh pasta, and they are going to cook up in no time. After about a minute they will be tender and perfect, so drain them, add them to the skillet with everything else and toss it all around. Voila! Inside Out Dumplings!
- 1 tablespoon olive oil
- ¼ teaspoon red pepper flakes
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 scallions, whites and greens separated, cut thinly on bias
- 8 ounces ground pork
- 1 pound baby bok choy, leaves separated and cut into 1½-inch pieces if large
- 1 carrot, finely grated
- 1 cup frozen peas (optional)
- 2 tablespoons white vinegar
- 6 ounces fresh wonton wrappers
- Kosher salt
- Heat oil and red pepper flakes in a skillet over medium heat. Add garlic, ginger, and scallion whites. Cook, stirring, until scallions are tender, about 1 minute.
- Add pork, breaking up with a spoon until cooked through, about 3 minutes. Add bok choy and peas; cover and steam until tender, about 5 minutes.
- Remove from heat and add carrots. Season with vinegar and salt. Set aside.
- Meanwhile, bring a pot of water to a boil. Season with salt. Add wonton wrappers one at a time. Cook until al dente, about 1 minute. Drain. Add wonton wrappers to skillet and toss. Serve with scallion greens.